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Apple and Chicken Crystal Spring Rolls
These are really delicious, fresh, crunchy and tasty. They are easy to make even though they take a little time to put together. The trick is to soak one at a time as they are very delicate, and by the time you have filled one, the next one will be ready to roll with a little help from a friend.
Everything is placed on the table with a few bowls of warm water and you roll them straight onto your plate, then dip and get transported to taste heaven.
Tip: You can make these up to 2 hours in advance. Just keep them moist by covering with a damp tea towel.
5 steamed chicken breasts, shredded and divided into 12 portions
1 cup finely shredded red cabbage
1 large carrot, peeled and thinly julienned
1 cup freshest bean sprouts
1 medium English cucumber, julienned
24 large fresh mint leaves
24 medium sized butter lettuce leaves
24 fresh basil leaves
4-5 granny smith apples, skin on, sliced and tossed in lemon juice
a few sprigs of fresh coriander
12 dried rice paper rounds
½ cup (125ml) sugar
½ cup (125ml) rice vinegar
¼ cup (60ml) water
1 tablespoon (15ml) fish sauce
2 small chillies, finely chopped
1 tablespoon (30ml) chopped fresh coriander
1 teaspoon (5ml) sesame oil
1 tablespoon (15ml) finely diced fresh cucumber
- Make the dipping sauce first: Place the sugar, vinegar and water in a sauce pan over a medium heat and bring to a boil, stirring to dissolve the sugar. As soon as the sugar has dissolved, remove from the heat and stir in the fish sauce and chillies. Leave to cool, then stir in the chopped coriander, sesame oil and diced cucumber.
- For the springrolls: Place one rice paper at a time in a bowl of warm water to soften it slightly, remove to a flat working surface, then place a little red cabbage, carrot, a few bean sprouts and some cucumber in the centre of the rice paper. Top with 2 fresh mint leaves, basil leaves and a few sprigs of coriander, then top with chicken and a few slices of apple. Top with a lettuce leaf – if the leaves are too big trim them to size.Fold in the sides and gently roll up nice and tight.
- Do the same with the remaining rice papers, filling 12 spring rolls. Pack on a serving tray with enough space between them so they don’t stick together, cover with a damp clean cloth till you need to serve them.
- For serving: Slice the rolls in half diagonally and place on a plate. Serve with dipping sauce placed in small ramekins.
Tip: You can replace the chicken with shredded cooked duck breast, rare thinly sliced beef fillet, or cooked prawns. Or leave out the meat and go vegetarian.